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Moroccan Fried Eggplant

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.9937
Energy (kCal)152.3182
Carbohydrates (g)2.0167
Total fats (g)9.9964
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the eggplants and cut off the ends. | 2. Pare the skin off of the eggplants in strips to leave a striped effect. | 3. Cut each eggplant into 1/4" slices and set aside. | 4. In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated. | 5. In a large frying pan, pour enough oil to coat the bottom. | 6. Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown. | 7. Transfer to a plate lined with paper towels to drain. | 8. Serve warm or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    vegetable oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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